Liesbeth's ginger pudding with honey and lavender
Liesbeth Wijnvoord, Netherlands
For the jury, the deciding factor proved to be the spectacular combination of spicy fresh ginger, fragrant lavender leaves, and the fullness of fresh whipped cream.
What a surprising dessert to treat your guests to!
Dessert | for 4 people | Preparation time approx. 15 min. and 1 day
Cooking time approx. 30 min. | Setting time approx. 1 day.
Ingredients
- 2 ½ dl whipping cream, plus a bit extra for garnishing, if preferred
- 2 cm fresh ginger, peeled and grated
- 1 teaspoon lavender leaves (De Tuinen shops: lavender tea), plus a bit extra for garnishing, if preferred
- 2 sheets gelatine
- 1 egg yolk
- 35 g sugar
- 1 lemon (preferably organic)
- 3 tbsp liquid honey
- 1 piece stem ginger, thinly sliced, plus a bit extra for garnishing, if preferred
Also needed: pudding mould (½ l), very lightly greased
Preperation
Pour 1½ dl of the whipping cream into a heavy-bottomed pan with the grated ginger and lavender and bring to a boil. Turn off the heat and let the whipping cream absorb the flavours for approx. 30 min. Next, use a sieve to strain the whipping cream over a pan. Meanwhile, soak the gelatine in plenty of cold water. In a large bowl, whisk the egg yolk and sugar into a light yellow, creamy mass. Bring the ginger-whipping cream to a boil again, pour it into the egg yolk-sugar mixture while whisking constantly, and then pour everything back into the pan. Stirring constantly, warm the mixture over low heat until it forms a thick custard. Remove from the stove and continue stirring for a few moments. Squeeze all of the excess water from the gelatine and stir it into the custard until the gelatine has dissolved. Let the custard cool. Carefully wash and dry the lemon and then zest, using only the yellow outer part of the peel. Stir the lemon zest and honey into the custard. Use a mixer or whisk to beat the rest of the whipping cream until it is practically stiff and ladle it into the custard. Once the custard is thick, stir in the ginger. Pour the custard into the pudding mould and put it in the refrigerator to let it set for one day. To serve, place the mould in a bowl of hot water for a few moments. Put a serving plate on top of the mould and turn out the pudding by flipping the plate over. Garnish the dessert with the extra sliced ginger, lavender leaves (or sprigs of lavender) and whipped cream, if preferred.
Each serving contains approx. 315 calories, 23 g carbohydrates, and 24 g fat.
|
